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Potluck: Something creative for the lunch box

It won’t be long before students have to report back to school, and moms will be scrambling to think of what to pack for their lunches.

This recipe can be made the night before. It will also serve several children.

Bologna Slaw Wrap Sandwiches

Makes 6 sandwiches

6-ounce package bologna slices, chopped

2 cups deli coleslaw, drained

½ cup shredded carrot

½ cup whipped salad dressing

6 slices American or Swiss cheese

6 (10-inch) flavored flour tortillas

In a medium bowl, combine all ingredients except for cheese and tortillas; mix well to coat. Line tortillas with cheese slices and divide bologna mixture among tortillas. Roll up tightly to enclose filling, wrap in plastic wrap, and serve immediately or chill until serving.

I love this alternative to the common PB&J sandwich.

Peanut Butter And Jelly Sushi Rolls

2 tablespoons creamy peanut butter

2 tablespoons strawberry jelly, jam or preserves

2 slices bread

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread. Spread 1 tablespoon peanut butter and 1 tablespoon fruit spread on each slice of bread.

Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

I wish Mom had made the following sandwich for my lunch. Then I wouldn’t have been forced to eat the cafeteria meatloaf.

Strawberry And Cream Cheese Sandwich

1 tablespoon reduced-fat cream cheese (Neufchatel)

¼ teaspoon honey

⅛ teaspoon freshly grated orange zest

2 slices very thin whole-wheat sandwich bread

2 medium strawberries, sliced

Combine cream cheese, honey and orange zest in a bowl. Spread one slice of bread with the cream cheese mixture. Place sliced strawberries on the other piece of bread and top with the cream cheese slice. Cut sandwich in half or fourths.

Makes 1 sandwich.

Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy sandwich from Eating Well.

Barbecue Chicken Sandwich

½ cup shredded cooked chicken

¼ cup shredded carrots

2 tablespoons barbecue sauce

2 teaspoons light ranch dressing

1 small whole-wheat sandwich bun

1 leaf romaine lettuce

Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

Spray the bottom of a nonstick skillet with cooking spray and preheat. When the pan is fairly hot, place 1 tortilla in the pan and spread with a few tablespoons of sauce. Add a layer of pepperoni and top with shredded cheese. Top with the second flour tortilla. Let it brown, then flip it over. After both sides are browned and the insides are hot and melted, remove the pizza from the pan and allow to cool. Once cooled, slice in fourths like a pizza and wrap snugly with plastic wrap or aluminum foil.

What else can we stuff in the lunchbox?

Chewy Energy Bars

2½ cups crisp rice cereal

2 cups old-fashioned oats

¼ cup toasted wheat germ

1 cup corn syrup

1 cup peanut butter

½ cup packed brown sugar

1 teaspoon vanilla extract

In a large bowl, combine the cereal, oats and wheat germ.

In a small saucepan, combine corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well.

Bake 20 to 30 minutes or until a toothpick inserted near center comes out clean. Let rest for 2 minutes. Remove from pan to cooling rack.

Makes 18 muffins.

The following recipe promises the best chocolate chip cookies you’ll ever eat.

Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour

1⅔ cups bread flour

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons coarse salt

2½ sticks (1¼ cups) unsalted butter, softened

1¼ cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1¼ pounds Ghirardelli bittersweet chocolate chips

Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Makes 18 cookies.

Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email: jharshaw@swtimes.com.